Yoon Yi-ryeon's Assorted Vegetable Jangajji

Ingredients needed 🛒6 servings

• 2 cucumbers
• 5 Cheongyang chili peppers
• 20 perilla leaves
• 1 onion
• 1 pack enoki mushrooms
• 100g soaked wood ear mushrooms
• 1 cup jin soy sauce
• 1 cup vinegar
• 1 cup soju
• 1 cup water
• 0.7 cup sugar
• 0.5 cup plum extract

Recipe 🍳

Cooking tips 💡

• Use equal ratios of soy sauce, vinegar, soju, and water.
• When adding plum extract, reduce the sugar to 0.7 cup and add 0.5 cup of plum extract.
• The leftover jangajji liquid can be boiled again, cooled, and reused up to two more times.

Recommended for 🙋

• ⭐Those who want to use up leftover vegetables in the fridge all at once.
• ⭐Those who enjoy crunchy, tangy, and savory jangajji that pairs well with meat dishes.
• ⭐Those who want to enjoy the unique textures of enoki and wood ear mushrooms in jangajji.